Icings and Fillings

French Buttercream... a light cooked icing, not too sweet, almost a whipped texture. Most commercial bakeries don't use it, it is expensive because it uses butter instead of Crisco, and it takes too much time to make. But I prefer it because it is so yummy! Vanilla, Lemon, Lime, Orange, Chocolate, Raspberry, Hazelnut, Maple, Peanut Butter, Mocha, or Strawberry.

Ganache...the queen of chocolate icings, it is just chocolate melted into hot cream until it is spreadable. I have a secret that makes my ganache unlike others. Quite addictive! Available in dark chocolate, milk chocolate, and white chocolate. These icings can be flavored as well.

White Chocolate Cream Cheese...sweet and tangy. This icing is not a good choice for wedding cakes, as it it too soft. But a great wedding cake filling!

White Chocolate Fondant...for a porcelain look. Unlike commercial bakeries, I make this myself, and it is delicious. So your guests will actually eat it!

Fillings

Jellied Liquers...these are my own invention and I am very proud of them. Choose Chambord (raspberry), Strawberry Gran Marnier, Frangelico (hazelnut),

Sabra (orange) or Amaretto.

Mousse...Vanilla, Chocolate, White Chocolate, Baileys Irish Cream. Plan on refridgerating a mousse filled cake.

Coconut...like the filling of a Mounds Bar.

Citrus gelee...Lemon, lime, or orange, flavored only with real fruit! This does NOT require refridgeration.

Butterscotch...just cream, brown sugar, and butter, simmered for a long time creates this delicious treat.

Nonalchoholic fruit fillings...Strawberry, raspberry, peach, apricot.

If you want something that is not listed here, please ask!